Peanut Butter Cookies (Vegan)

Makes about 24 biscuits.


  • 1 flax egg: 1 tablespoon ground flaxseed/linseed plus 1 tablespoon water (or use an egg for non-vegan recipe)
  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) sugar (adjust for more or less sweetness)
  • pinch of sea salt (optional)


  1. Arrange racks in upper and lower thirds of oven. Preheat to 180°C (or 165°C fan-forced).
  2. If using flax "egg", soak 1 tablespoon ground flaxseed in same amount of water for at least 15 minutes.
  3. Line 2 rimmed baking sheets with parchment paper.
  4. Beat egg with a whisk in a medium bowl.
  5. Add sugar and beat until fully incorporated and smooth.
  6. Add peanut butter and sugar and mix until fully incorporated and smooth.
  7. Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2 inches apart.
  8. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern.
  9. Sprinkle with salt, if using.
  10. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes.
  11. Transfer to a wire rack and let cool slightly.

based on: 3-Ingredient Peanut Butter Cookies at epicurious